Nana’s Italian Stuffing

turkey neck, gizzard, liver, heart
1 carton or can turkey broth
1 tsp ea salt, pepper
1 onion
2 cloves garlic
2 Tbsp butter
1/2 c lean hamburg
1/4 c ground turkey
2 Tbsp each fresh chopped parsley, basil, dried oregano
2 Tbsp Parmesean cheese
2/3 c rice

optional:  1/4 c chopped celery, carrots, apple

Place the turkey parts in a sauce pan, add the broth and enough water to cover the turkey parts. Simmer until cooked, remove the meat and use the remaining broth to make the rice. Chop up the gizzards finely, add all the other ingredients except the cheese and mix together. Add the cheese after the mixture has cooled.  Put in a baking pan and bake for 35-45 minutes.
Note: This stuffing mixture was originally spooned inside the raw turkey cavity and cooked with the turkey as it baked. However, the amount that fit inside the turkey was never enough for the Zocco family at Thanksgiving, so Nana began making the larger quantity of this recipe, which should serve 6.

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